Description
Crispy, creamy, and tangy smashed potato salad that elevates your comfort food cravings with a delightful crunch.
Ingredients
For the smashed potatoes
- 2 pounds baby potatoes (gold or red) (Small potatoes are recommended for best crunch.)
- 1/4 cup olive oil (Use enough oil for crispiness.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (Can substitute with fresh minced garlic.)
For the dressing
- 1 cup mayonnaise (Can substitute half with Greek yogurt.)
- 2 tablespoons Dijon mustard
- 2 tablespoons pickle juice (Can substitute with apple cider vinegar.)
- 1/2 cup chopped dill pickles
- 1/4 cup fresh herbs (dill, chives, or parsley) (Use herbs of your choice.)
Optional add-ins
- 1 cup diced celery (Adds crunch.)
- 1/2 cup diced red onion (For extra flavor.)
- 1/2 cup bacon bits (For a savory twist.)
- 1/4 cup sliced scallions (Adds freshness.)
Instructions
Preparation
- Boil the potatoes in salted water until a fork goes in easily. Drain and let them sit in the colander for a few minutes.
- On a baking sheet, smash each potato with the bottom of a cup or potato masher until you create cracks and edges.
- Drizzle olive oil over the smashed potatoes and season with salt, pepper, and garlic powder.
Roasting
- For the oven method, roast at 425°F (218°C) on a sheet pan until deeply golden and crisp, usually 25-35 minutes.
- For the air fryer, cook at 400°F (204°C) in a single layer, starting to check around 12 minutes.
- Let the roasted potatoes cool for about 10 minutes before mixing with dressing.
Dressing
- In a bowl, mix mayonnaise, Dijon mustard, pickle juice, salt, pepper, and chopped herbs.
- Toss the warm potatoes gently with the dressing.
Notes
Serve warm or at room temperature. Keep dressing separate if making ahead to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad, Side Dish
- Cuisine: American